A gastronomic soul

The success of Magoga is due to a balance between the contemporary and refined cuisine of Chef María Gomez, and the hospitality of Adrián de Marcos, who consistently delivers a high level of service, an exceptional wine selection and a carefully chosen cheese offering. They’ve both put their heart and soul into each and every detail of their dream establishment.

Cartagena

on a plate

Magoga’s cuisine is carefully considered, mature, without unnecessary frills and in a state of constant evolution. It merges tradition, avant-garde techniques, flavour and a beautiful aesthetic. Magoga’s first priority is that everyone at the table knows that they are in Cartagena. Therefore, in the menu it’s the local produce that takes centre stage. The freshest fish and seafood from the Mediterranean and the Mar Menor, fruit and vegetables from Cartagena’s countryside, meat from the local region and as well as other ingredients from the land are always chosen at their perfect moment of ripeness.

A carefully detailed

experience

The exquisite service in the dining room and the wine list, carefully selected by Adrián de Marcos, forms a fundamental part of Magoga’s identity. This is completed by one of the best cheese selections in country, with nearly 50 local, national and international varieties.

As well as in the kitchen, the local landscape is reflected in Magoga’s decoration with a backdrop of Roman amphitheatre stones alongside Mediterranean touches. There is an elegant main dining room with a capacity of 30 people, and a private room that can be adapted for events.

The team

From starting from scratch to the best service

María Gómez

In order to fufil her childhood dream of being a cook, María trained at Karlos Arguiñano’s Escuela AIALA and at the Basque Culinary Center in San Sebastián. Afterwards, she cooked alongside the likes of Juan Mari Arzak and Ferran Adriá, along with others who have embraced avant-garde techniques and learned to perfect their skills. At Magoga, thanks to her unique ability, she has won a Sol Repsol and has been a finalist at Madrid Fusión 2019 for the Cocinero Revelación prize.

Adrián De Marcos

A fundamental part of Magoga’s team and their recent win of their first Sol Repsol. He studied gastronomy at Karlos Arguiñano’s escuela AIALA, and for the majority of his career worked as a cook in some of the best restaurants in Madrid and the north of Spain, including Zuberoa. He decided to unite his dreams with those of María’s, and together, they opened Magoga, where he manages the dining room, one of the best cheese carts in the country and a wine cellar with more than 300 varieties. This has earned him, among others awards, the award for the Best Sommelier in Murcia.

Our team

Magoga’s team is made up of 15 professionals, distributed throughout the kitchen and the dining room. With great care, every day the kitchen team perform the process of selecting the best raw materials and preparing the dishes. In the dining room there is a harmonious service, worthy of the best restaurants in the world, which carefully guide and advise the diner so that each visit is a unique and personal experience.

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